AACC International 2012 Meeting Abstract - Significance of bran particle size on bread-baking quality of whole grain wheat flour

Poster Presentation Abstract

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Significance of bran particle size on bread-baking quality of whole grain wheat flour
L. CAI (1), J. Hyun (2), K. Kim (2), I. Choi (2), B. Baik (1)
(1) Washington State University, Pullman, WA, U.S.A.; (2) National Institute of Crop Science, RDA, Iksan, Jeonbuk, Korea

Whole grain wheat flour (WWF) of diverse bran particle size obtained from different milling processes is commonly used for baking bread, though the influence of bran particle size on bread baking quality, especially crumb texture and starch retrogradation of bread, as well as appropriate bran particle size are not clearly understood. We studied the influence of bran particle size on dough mixing property, loaf volume of bread, bread crumb texture and starch retrogradation using WWFs of varying bran particle size prepared from a hard white and a hard red wheat. Bran was ground to fine, intermediate and coarse particles, and blended with white wheat flour to prepare WWFs. WWF of fine bran with the addition of gluten to attain 18% protein showed higher mixograph water absorption and similar mixing time as compared to WWFs of intermediate and coarse bran. Hard white WWF of coarse bran produced larger loaf volume of bread (827 mL) than those of intermediate and fine bran (780 and 765 mL, respectively), while no differences in loaf volume of bread were observed among hard red WWFs of varying bran particle size. Bread baked from WWF of varying bran particle size exhibited similar crumb moisture after storage for 7 days at 4°C. Crumb firmness of bread stored for 7 days at 4°C was 6.3, 5.3 and 5.0 N for hard white WWFs of fine, intermediate and coarse bran, respectively. No evident differences in crumb firmness of bread were observed in hard red WWFs of varying bran particle size. Greater starch retrogradation determined by using differential scanning calorimetry was detected in whole grain wheat breads with fine bran than in those with intermediate and coarse bran after storage for 7 days at 4°C in both hard white and red wheat.